Flavor of the Week: The 25 most popular ingredients of 2019

Cheese tea wins over U.S. consumers

The dairy-topped beverage, popular in Asia, is making waves stateside. See full gallery >>

Broccolini’s distinctive taste and texture make it a star

It’s used as a garnish for main courses and as the centerpiece of standalone side dishes. See full gallery >>

Blood orange appeals to younger consumers

The seasonal fruit is trending among Gen Z and Millennial cohorts. See full gallery >>

Versatile fennel brings freshness to dishes

All the parts of the root vegetable are used in cooking. See full gallery >>

Ghee’s health halo shines on menus

The clarified butter hails from India. See full gallery >>

Ube lends color to desserts and drinks

The purple yam is commonly used in Filipino cuisine. See full gallery >>

Southern staple pimiento cheese draws in foodies

The dip/spread is up 65% in U.S. menu mentions over the past four years. See full gallery >>

Labneh, classic Middle Eastern cuisine

Labneh is a creamy, soft cheese made from strained yogurt. See full gallery >>

Chimichurri moves into the mainstream

The Latin American condiment is trending in the U.S. See full gallery >>

Cabbage continues to please

The versatile vegetable is still spreading on U.S. menus. See full gallery >>

Prickly pear pops up on beverage menus

The cactus is popular in the Southwest. See full gallery >>

Chicory adds premium touch to food and drink

The versatile plant can be used for everything from coffee to salads. See full gallery >>

The heat is on in harissa

Harissa is found across North Africa — and in more American restaurants. See full gallery >>

Sumac adds Middle Eastern piquancy

The spice brings color and kick to entrées and sides. See full gallery >>

Tempeh rides plant-based wave

Soy-based product is a popular meat-free option. See full gallery >>

Escabeche embraced by fine-dining restaurants

The lesser-known cousin of ceviche has grown in U.S. menu mentions by 80%. See full gallery >>

Nuoc cham brings sugar and umami to menus

Mentions of the dipping sauce is up 75% on menus over the past four years. See full gallery >>

Serrano peppers, packing heat

They’re the hotter cousin of jalapenos hailing from the mountainous states of Mexico. See full gallery >>

Hatch chile gains 97% in menu mentions

The pepper is a darling of the American Southwest. See full gallery >>

Paletas bring limitless options to frozen pops

The Mexican treat has increased 49% on menus in the past four years. See full gallery >>

Lavender blossoms past sweet into savory

The fragrant purple flower is being used for more than drinks and desserts. See full gallery >>

Moringa emerges as new superfood

Adaptogenic powder starts to gain traction. See full gallery >>

Poutine, what a delicious ‘mess’

Poutine, which is Québécois slang for a “mess,” is French fries smothered in gravy and topped with cheese curds. See full gallery >>

Demerara sweetens cocktails

Bartenders are using the sugar more frequently. See full gallery >>

Shishito pepper shines alone and as a supporting player

The Japanese ingredient appears in appetizers and cocktails. See full gallery >>